Job Responsibilities:

Serves as the second‐in‐charge employee who directsthe foodservice operationat the facilitylevel, guidingand overseeing dailyoperationsincluding theleadership ofsubordinate staff.

1.Assistswith management of thedailyoperation ofthe foodservicedepartment.

2.Carriesoutdelegated responsibilitiesassigned by the FoodServiceManager.

3.Able toserve as theleadkitchenemployee and floor supervisor.

4.Maintains a certification of Food Safety ManagementthroughServSafe or an approvedagency.

5.Assists with review andcompletionof paperworkdaily to ensure accuracyfor all governingagencies, includingDPH,USDA, DOE, DJJ, ACA,etc.

6.Provides support tothelead for ACApreparation forfoodservice‐related standards.

7.Keeps the foodserviceoperation prepared for compliance auditsbyinternaland externalauditing agencies.

8.Assistswithcorrectiveaction plansfor any areas foundnon-compliantonanyaudit.

9.Places weeklyorders ofall rawfoods,consideringcurrentinventory,budget,and facility population.

10. Places orderforUSDAcommodityfoodsand/or DoD produce toresponsiblyspendentitlementfunds.

11. Assistswiththe review ofeachdeliveryto ensurequality control,and relay quality issues to the vendor andcentraloffice leadership.

12. Assistswithcompletionof monthly reporting inJTSof thedaily meal count forthe month,and ofraw food inventory onhand, includingentitlementprogramfoods.

13. Reviews the kitchen consistently for sanitation,safety,andprogram compliance.

14. May provideeducationand trainingtoallstaff onan ongoing andas-neededbasis tomaintainadequate sanitation,safety,and program compliance.

15. Demonstratesability toprovidesupervisionof the food serviceoperation,including the ability tocomplete allrequiredpaperworkand month-end reports.

16. Demonstratesexcellentcommunicationskillsbetweensubordinatestaff,peers,andleadership.

17. Demonstratesadequatecomputer literacy andthe ability tocommunicatevia email promptly.

Minimum Qualifications:

High schooldiploma orGED AND twoyears’experience in thearea of assignment, one yearof which was as alead worker or supervisor ORone year of experience at the lowerFoodWorker3(FFS012)orequivalent position

Preferred Qualifications:

1.Mustholdan activeServSafe ManagerCertification

2.Excellent writtenand oralcommunication skills

3.Ability to motivate stafftoimprovequantity andquality ofwork performed

4.Knowledge ofall governing bodies’rulesand regulations including DPH,ACA, DOE, USDA, and DJJ

5.Thorough knowledge oflarge foodserviceequipment and appropriateusage

6.Experience with theNational School Meal Programs